February 2009 – What’s for dinner?

Last night

French bread and a few cheeses
Grilled buffalo wings with an Asian-inspired habanero sauce

so simple...so delicious!

I grilled a tri-tip and had a green salad. No wine last night...

Spicy Noodles w/ Tofu & Deep Fried Spring Rolls

usda prime sirloin
with spinach and mushrooms

Pan fried salmon filet with rigatoni in vodka sauce.

BBQ chicken, rice, green salad. No wine....

Pork loin chops, onions, and squash on the grill. Served with Bourgogne Rouge

Made chicken fajitas last night with homemade tortilla chips and guacamole.

Tonight, Yak burgers on the grill. I've had many kinds of game meat - deer, elk, moose, antelope - but never yak, which I hear is really good.

Will find a nice Syrah or Shiraz to go along with it

Tonight I'm thawing out some ham and bean soup I made from christmas leftovers with my mom.

Our grill is still encased in ice, so I pan-seared NY Strips and made a Brandy reduction.

roasted pork with bok choy over blue crab rice

Spaghetti Bolognaise with 3 beers. Too hot for wine and had done too much exercise to actually enjoy wine ie I just needed good moisture- love beer for that.

Too hot? I wish! 10 degrees here.

quote:

Originally posted by Board-O:
Our grill is still encased in ice, so I pan-seared NY Strips and made a Brandy reduction.

Board-O, you're in NY for God's sake!

If you cranked that thing up more often, it wouldn't become encased in ice at all.

The term "wimp" comes to mind.

quote:

Originally posted by duckfaninmt:
Tonight, Yak burgers on the grill. I've had many kinds of game meat - deer, elk, moose, antelope - but never yak, which I hear is really good.

Will find a nice Syrah or Shiraz to go along with it

How was the yak?

quote:

Originally posted by Keeno:

quote:

Originally posted by duckfaninmt:
Tonight, Yak burgers on the grill. I've had many kinds of game meat - deer, elk, moose, antelope - but never yak, which I hear is really good.

Will find a nice Syrah or Shiraz to go along with it

How was the yak?

Excellent! Have to say that of all the game meat I've had, moose is still my favorite. But this was really good and I'm glad I have some leftovers for tonight.

Tonight: Wild Mushroom Omelettes with Green Salad & Homemade Biscuits.

2005 Wakefield Riesling Clare Valley

PH

quote:

Originally posted by duckfaninmt:
...of all the game meat I've had, moose is still my favorite.

Always wanted to try that. Not sure why. Just because of extreme curiosity.

How do you prepare this, typically?

Stir-fried steak with scallions red and yellow peppers. No matter how it tastes, it'll look pretty.

fried rice with string beans.

quote:

Originally posted by g-man:
fried rice with string beans.

Needs more meat.

With enough Port, g-man'll think there's meat in it.

haha, I'm still recovering from thailand =)

was grasshoppers and meal worms there.

oh and i've taken a liking to ostrich meat.

Yeah, me too. They raise a lot of them on Vancouver Island.

quote:

Originally posted by Board-O:
Yeah, me too. They raise a lot of them on Vancouver Island.

in hong kong, had it hot pot style and stir fried, both were really good.

Any places to find ostrich in ny?

I've seen it in a few markets, but I never bought it to cook. We had it a few times in BC and I've had it here in restaurants.

quote:

Originally posted by KSC02:

quote:

Originally posted by duckfaninmt:
...of all the game meat I've had, moose is still my favorite.

Always wanted to try that. Not sure why. Just because of extreme curiosity.

How do you prepare this, typically?

I've had the good fortune of having co-workers who are excellent hunters. A few years ago, our warehouse manager shot a trophy size moose (an amazingly BIG animal) and he turned me on to a sizable amount of moose steaks and ground moose. I've found that of all the game meat I've had it's the most flavorful.

I don't do very much at all in preparation. Perhaps it's a mistake on my part but I rarely do any kind of marinade for fear that it will take away from the "gamey" aspect of the meat, which I find to be really delicious. Put another way, I just find that the meat itself is so flavorful that, for me, no spices or marinades are necessary.

This meat is extremely lean so I always grill it - be it steaks or burgers - on low heat. It takes longer but too much heat and/or time on the grill and you'll end up with leather... I mean, it'll be almost inedible.

I also use ground moose (or other game meat) as when I make a pasta dish. Again, pretty simple stuff (because I'm admittedly no chef!) but I'll saute a bunch of mushrooms first, then I'll slow cook the meat on the stove. When it's done I'll add some pasta sauce and crushed garlic, and mix in the mushrooms. Once the pasta's done I just mix it all together.

Thanks for the feedback, duckfan.

I agree with your statements regarding marinading, and losing the gamey taste. I do enjoy the gamey taste of most wild game meat.
I'll keep this aside for the inevitable time that I will source some of this locally.

quote:

Originally posted by KSC02:
Thanks for the feedback, duckfan.

I agree with your statements regarding marinading, and losing the gamey taste. I do enjoy the gamey taste of most wild game meat.
I'll keep this aside for the inevitable time that I will source some of this locally.

Just keep your hands off of Bullwinkle! I can't have you consuming one of my childhood icons.

quote:

Originally posted by gigabit:
Just keep your hands off of Bullwinkle! I can't have you consuming one of my childhood icons.

Your saying that has just put a perverted twist to an otherwise innocent affair.
Thanks!

quote:

Originally posted by KSC02:

quote:

Originally posted by gigabit:
Just keep your hands off of Bullwinkle! I can't have you consuming one of my childhood icons.

Your saying that has just put a perverted twist to an otherwise innocent affair.
Thanks!

I thought you might take a swing at that nice, fat softball that I lobbed right over the middle of the plate. (Double )

quote:

Originally posted by gigabit:

quote:

Originally posted by KSC02:

quote:

Originally posted by gigabit:
Just keep your hands off of Bullwinkle! I can't have you consuming one of my childhood icons.

Your saying that has just put a perverted twist to an otherwise innocent affair.
Thanks!

I thought you might take a swing at that nice, fat softball that I lobbed right over the middle of the plate. (Double )

Considering what ornery, mean animals moose can be (as you probably know, they ain't no Bullwinkle!) I simply adopted the "I'd rather it be him than me" approach when it comes who's going to be whose dinner!

rice cake with chicken, mushrooms and crab

Pizza (Sausage, Pepperoni, Onion, mushroom) w/ bottle of Chianti.

Nice match!

Pan seared yellowfin tuna with a garlic ponzu sauce over a bed of shredded jikama with some chives sprinkled over it all. Very tasty. Just a simple Romain salad from the garden on the side.

Very mediocre Australian sauv blanc to go with it. Bought it from the grocer's out of curiosity.

Heading out to our favorite Vietnamese restaurant tonight.

Now on to the cellar.

Off to YoYo this evening
(Cuisine Francaise pour fins gourmands)

A fantastic BYOB in Montreal, for anyone that happens to visit the city some time.